Italian Grill

The words 'Italian' and 'grilling' go together like the verse and refrain in a love song by Lennon and McCartney - they seem as if they were made for each other. Anyone who has spent any time at all in the real Italy knows that many of the most evocative and fragrant moments are sniffed at someone's house, or in a vineyard, or at a trattoria where something delicious is cooking on a grill over hot coals. The kiss of the fire and iron grate can transform even the most quotidian vegetables or meats or fish into that hauntingly elusive perfect bite where the flavor of the natural product is enhanced, not masked, and the garden or the sea or the butcher shop and the flame unite to create an aria of flavor that renders worthy any effort it takes to get to the very point of enjoying it. What you will find here is my take on the Italian grill, just as I have always passed the world of Italian cooking through my rose-colored glasses, through my own culinary prism. It is from the Introduction. Easy to use and filled with eighty simple recipes and sixty full-color photographs, Mario Batali's "Italian Grill" takes the mystery out of making tasty, simple, smoky Italian food.
Mario's distinctive voice provides a historical and cultural perspective for his diverse range of recipes, including appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. Enjoy the robust flavors of such outstanding dishes as Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs. In addition to the recipes, "Italian Grill" provides helpful information on different heat-source options, grilling techniques, and essential equipment.